Oh my! This Korean Beef Bulgogi Bowl is full of bold flavour — thinly sliced sirloin steak marinated, quickly cooked until juicy with a touch of char, and served with quinoa and a bright, crunchy salad. It’s a real crowd-pleaser.
Slices of sirloin are marinated so the flavours sink in, then fried or grilled briefly so they stay tender with a caramelised edge. I served mine over quinoa with a colourful salad, but it also works beautifully with rice or stir-fried vegetables.
To make the salad more appealing to kids, I like adding fruit — apples and grapes are reliable winners, but this time I used pomegranate and mango for colour and sweetness. The fruit lifts the familiar cucumber-and-leaves combo and adds texture.
Many bulgogi recipes call for grated Asian pear or pear juice in the marinade; it tenderises the meat and adds sweetness. Asian pears can be hard to find here, so I use a grated Jazz apple — it gives a similar sweet, fruity note without needing to peel.
If you haven’t tried Jazz apples, they’re worth seeking out — I love their flavour. A tip: freeze the steak for 20–30 minutes before slicing to firm it up. That helps you cut very thin slices and lets the marinade coat every piece.
The gochujang in the marinade brings heat, depth and a rich red colour. It’s great in lots of dishes — try it if you enjoy spicy, umami-rich pastes. This recipe is quick to prepare once the steak has marinated and makes a satisfying family meal.
The Korean Beef Bulgogi Bowl Recipe:
Click the stars to rate or comment
Korean Beef Bulgogi Bowl
Ingredients
Bulgogi:
- 2 medium sirloin steaks
- 2 tbsp dark soy sauce
- 2 tbsp gochujang paste
- 1 thumb-sized piece of ginger peeled and minced
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 2 garlic cloves peeled and minced
- ½ tsp black pepper
- 1 grated sweet apple* no need to peel
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil
Salad:
- 120 g (2/3 cup) dry quinoa
- 1 chicken or vegetable stock cube crumbled
- 100 g (approx 3 cups) baby salad leaves
- seeds from half a pomegranate
- half a cucumber cut into ribbons using a potato peeler
- 1 red bell pepper deseeded and sliced
- 1 ripe mango peeled and chopped into small chunks
- 1 jalapeno chilli thinly sliced
- 3 radishes thinly sliced
- 1 tsp sesame seeds mix of black and white if you like
- 2 spring onions scallions, sliced into thin strips
Instructions
-
Place the sirloin steaks in the freezer for 20–30 minutes to firm up, then slice very thinly against the grain with a sharp knife.
-
Put the sliced steak in a large bowl and add all bulgogi ingredients except the vegetable oil. Mix thoroughly, cover and refrigerate for 3–4 hours to marinate.
-
Cook the quinoa following the pack instructions, adding the crumbled stock cube for extra flavour. Fluff and leave to cool slightly.
-
When ready to cook, heat the vegetable oil in a large frying pan over high heat. Lift the steak from the marinade with a slotted spoon, letting excess sauce drip off, then fry in batches on high heat until cooked through and slightly charred. Use tongs to separate slices as they cook.
-
Divide the salad leaves between bowls and top with quinoa. Scatter pomegranate seeds over the quinoa, then arrange cucumber ribbons, bell pepper, mango chunks, jalapeno slices and radish slices.
-
Divide the cooked bulgogi between the bowls, sprinkle with sesame seeds and top with sliced spring onions. Serve immediately.
Notes
Nutritional information is per serving and approximate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoy this, try the Vietnamese Steak Salad for another fresh, flavourful bowl.
Some links in the original post may have been affiliate links. Nutritional values are approximate and can vary depending on ingredients and preparation.